Recipe - Cranberry-Port Conserve

1 pack (12oz) Fresh Cranberries
Three fourths cup Granulated Sugar
2/3 cup Port Wine
1 md Navel Orange; Unpeeled;,
Chopped
1/3 cup Walnuts; Chopped
1 cup Dried Currants

Combine cranberries, sugar and Port Wine in heavy large saucepan. Bring
mixture to boil over mediumhigh heat, stirring until sugar dissolves.
Reduce heat to mediumlow and add chopped orange. Simmer until cranberries
burst and the mixture thickens slightly, (approximately 15minutes). Mix in
dried currants. Cool cranberry conserve completely. Stir in chopped
walnuts. Cranberry conserve can be prepared 3 days prior to serving, just
cover tightly and refrigerate.

Whole Cranberry Sauce Combine 3 One fourth cup Granulated Sugar with 3 cups Water
in a large kettle or Dutch oven. Heat to a boil and stir to dissolve sugar,
continue to boil for 5minutes. Add 6 cups Fresh Cranberries and cook until
the skins pop, approximately 5minutes. Reduce heat and continue to cook
for up to 60minutes, until thickened. Cool to serve.

From The Cook & Kitchen Staff at http://www.recipeaday.com

From The Cook & Kitchen Staff at http://www.recipeaday.com16 Nov 97 by
The Cook thecook@recipeaday.com on Nov 16, 1997